Crème caramel is a variant of plain custard, where the sugar syrup is cooked to the caramel stage and is poured into the mould before adding the custard base. It is usual cooked in a Bain Marie on a stove top or in the oven in a water bath. The result texture will be semi-set and creamy.
Ingredients for crème caramel
7 fresh passion fruits (to produce 125ml of pulp).
125g of caster sugar.
1 egg yolk.
3 whole eggs.
100ml full fat milk.
100ml double cream.
Method
Put half of the sugar and 3 tablespoons of cold water into a small pan and bring to the boil over medium heat.
Cook until syrups starts to colour, keep cooking on very low heat until the syrup becomes a dark golden brown.
Add an extra 2 tablespoons of water to stop the caramel cooking.
Pour equal amount of the caramel immediately into each 4 moulds.
Pre-heat the oven to 150C.
Put a roasting tray filled with 4cm of boiling water in the oven and bring to a simmer.
Whisk all the eggs in a bowl, then whisk milk and cream.
Add passion fruit pulp and the remaining sugar and whisk in.
Pour into the moulds.
Put the moulds in water bath and cook in the oven for 50/55 minutes.
Remove from the oven and leave to cool in the water.
Rest the crème caramel for at least 2 hours before service.
Turn the moulds out on to a plate and serve with the langue de chat.
Ingredients for langue de chat
125g unsalted butter, softened.
75g icing sugar, sifted.
3 large egg whites.
125g plain flour, sifted.
Pinch of salt.
½ tsp. vanilla extract.
Method
Preheat oven to 220°C (200°C fan) gas mark 7.
Line two baking sheets with baking parchment or use a non-stick flat tray.
Place the butter and icing sugar in a mixing bowl and beat until very light and fluffy.
Gradually beat in the egg a little at a time, beating well after each additions.
Add vanilla extract.
Sift the flour into the bowl, half at a time and gently fold in.
Spoon the mixture into a piping bag fitted with a 1cm nozzle and pipe 8cm lengths onto the baking sheet, allowing space for the mixture to spread.
Transfer the tray to the fridge or in a cold place for 15-20 minutes.
Bake the biscuits for 10 minutes, or until they are a light golden-brown around the edge. (They are super quick to bake).
Use a palette knife to transfer the langue de chat to a plate or tray.
Wine Recommendations
Passion fruit can be quite sharp so I will suggest a sweet wine to balance the dish out, a sweet Riesling, a (demi-sec) champagne, Semillon, late harvested Orange Muscat or a Sauvignon Blanc.
Happy Cooking.
